Contribution of lipid and protein oxidation to rheological differences between chicken white and red muscle myofibrillar proteins

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 3, 1996, Pages 779-784

  Liu, Gang ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Chicken muscle; Fiber type; Oxidation; Protein gelation; Rheology

Indexed keywords

GALLUS GALLUS;

EID: 0000584434     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9506242     Document Type: Article

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